Mediterranean-style Gyoza

Ingredients

While the original Japanese Gyoza typically feature a filling of ground meat and cabbage, this Mediterranean adaptation replaces the meat with a medley of vegetables and herbs. The seasonings are also adjusted to incorporate Mediterranean flavors, resulting in a lighter and herbaceous taste profile. We alse have the original recipe for Gyoza, so you can check it out.

• 1 cup (150g) finely chopped spinach 1 cup (150g) finely chopped spinach
• 1 cup (150g) finely chopped zucchini 1 cup (150g) finely chopped zucchini
• 1 cup (150g) finely chopped red bell pepper 1 cup (150g) finely chopped red bell pepper
• 1 cup (150g) finely chopped onion 1 cup (150g) finely chopped onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60g) crumbled feta cheese 1/4 cup (60g) crumbled feta cheese
• 1 package (30 count) gyoza wrappers 1 package (30 count) gyoza wrappers
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons olive oil (for cooking) 2 tablespoons olive oil (for cooking)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 22g, 4g
• Protein: 5g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. 2.
   Add the minced garlic and sauté for 1 minute until fragrant.
3. 3.
   Add the chopped spinach, zucchini, red bell pepper, and onion to the skillet. Cook for 5-7 minutes until the vegetables are tender.
4. 4.
   Stir in the dried oregano, dried basil, salt, and black pepper. Cook for an additional 2 minutes to allow the flavors to meld.
5. 5.
   Remove the skillet from heat and let the vegetable mixture cool slightly.
6. 6.
   Once cooled, transfer the vegetable mixture to a mixing bowl and stir in the crumbled feta cheese.
7. 7.
   Take a gyoza wrapper and place a spoonful of the vegetable filling in the center.
8. 8.
   Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pinch the edges to seal.
9. 9.
   Repeat the process with the remaining wrappers and filling.
10. 10.
    In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat.
11. 11.
    Arrange the gyoza in a single layer in the skillet and cook for 2-3 minutes until the bottoms are golden brown.
12. 12.
    Pour 1/4 cup of water into the skillet and cover immediately with a lid. Steam the gyoza for 5-7 minutes until the wrappers are translucent and the filling is cooked through.
13. 13.
    Remove the lid and continue cooking for an additional 1-2 minutes to crisp up the bottoms.
14. 14.
    Serve the Mediterranean-style gyoza hot with a side of yogurt dip.

Treat your ingredients with care...

• Spinach — Ensure the spinach is thoroughly washed and dried before chopping to remove any grit.
• Zucchini — Remove the seeds from the zucchini before chopping to prevent excess moisture in the filling.
• Red bell pepper — Roasting the red bell pepper before chopping can enhance its flavor.
• Feta cheese — Use a crumbly and tangy feta cheese for the best flavor in the filling.
• Gyoza wrappers — If using frozen gyoza wrappers, make sure to thaw them according to the package instructions before use.

Tips & Tricks

• For a crispy texture, pan-fry the gyoza on one side before steaming.
• Experiment with different Mediterranean herbs like thyme or rosemary for added flavor.
• Serve the gyoza with a squeeze of lemon juice for a refreshing twist.
• Make a double batch and freeze the uncooked gyoza for future quick and delicious meals.
• If desired, add a pinch of red pepper flakes to the filling for a hint of spiciness.

Serving advice

Serve the Mediterranean-style gyoza as an appetizer or light meal. Arrange them on a platter and garnish with fresh herbs like parsley or mint. Serve with a side of tangy yogurt dip and lemon wedges for squeezing over the gyoza.

Presentation advice

Arrange the cooked gyoza on a serving plate in a circular pattern, with the folded side facing up. Drizzle a little olive oil over the gyoza and sprinkle some dried oregano or basil for an extra touch of Mediterranean flair. Serve with the yogurt dip in a separate bowl for dipping.